'Cracker Barrel' Hashbrown Casserole with French Onion Topping
95
Cheesy hash brown potatoes in a creamy sauce topped with crispy french fried onions.
Ingredients
| 2 | pounds |
hash brown potatoes
|
* |
| ½ | cup |
butter
melted |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | pint |
sour cream
2 cups |
* |
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 2 | cups |
cheddar cheese
grated |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 2 | cups |
french fried onions
|
* |
Directions
Defrost hashbrowns, combine next seven ingredients in a bowl.
Add the hashbrowns and half the onions, mixing. Fill a 3 quart casserole dish with hashbrown mixture.
Cover and bake at 350℉ (180℃) for 35 minutes, uncover and top the casserole with the remaining onions and allow to finish baking 5 minutes.